. Coast watch. Marine resources; Oceanography; Coastal zone management; Coastal ecology. LEFT: Joanne Harcke, conservation and research coordinator at the Roanoke Island aquairum, checks out a basin of zooplankton called rotifers that are food for blue crab larvae. RIGHT: Harcke's algae buffet forms another part of the diet for developing crab larvae. "One problem," Harcke says, "is how do you tell hatchery-reared from wild ; They look the same, she explains, and tagging would be difficult because they go through frequent molts. Marc Turano, who oversees the Blue Crab
. Coast watch. Marine resources; Oceanography; Coastal zone management; Coastal ecology. LEFT: Joanne Harcke, conservation and research coordinator at the Roanoke Island aquairum, checks out a basin of zooplankton called rotifers that are food for blue crab larvae. RIGHT: Harcke's algae buffet forms another part of the diet for developing crab larvae. "One problem," Harcke says, "is how do you tell hatchery-reared from wild ; They look the same, she explains, and tagging would be difficult because they go through frequent molts. Marc Turano, who oversees the Blue Crab Research Program for Sea Grant, says that while the issue of stock enhancement is debated among researchers, fisheries managers and others, he is enthusiastic about the success Harcke has had with raising crabs in the lab. "Through her work, we have learned a lot about the life cycle — and we have learned a lot about the food preferences — of blue crabs," he says. People who enjoy visiting the Roanoke Island facility may be surprised to learn the aquarium is more than a nice place to visit. "As members of the American Zoo and Aquarium Association, the North Carolina Aquariums are encouraged to conduct original research and collaborate with other researchers on both in situ and ex situ projects. We're committed to establishing field conservation programs in North Carolina," Harcke explains. As to collaboration with others, this project gets a little help from crabbers as well. Endurance and the Crab Murray Bridges is one of the crabbers who supplies Harcke with sponge crabs. On the dock at his company. Endurance Seafood, near Colington, Bridges points out a crab beginning to shed. An opening has formed between top and bottom shells at the back end. Slowly, the peeler slides out of its former self — delicate legs last. Now it is vulnerable — a soft-shell crab — and a more valuable commodity with an edible shell. Before long, its shell would harden i
Size: 2597px × 963px
Photo credit: © The Book Worm / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookcollectionunclibra, booksubjectoceanography
